Pork Chili Rojo Recipe

• 4 pound boneless Pork Shoulder Roast (trimmed)
• 3 tbsp Chili Powder
• 1 cup Onions (chopped)
• 4 cups Water
• 16 ounce Salsa
• 10 ounce diced Tomatoes, with Green Chilies

• Sprinkle chili powder over the pork and arrange the onions on top of it.
• Put the pork in a roasting bag and tie the bag loosely with a nylon rope.
• Cut three 1 inch long vent on the top of the bag.
• Put the bag in a slow cooker and add water to the bottom to a depth of 1 inch.
• Cook for 8 hours in a low flame.
• Now remove the pork from the bag and place it in a casserole dish. Reserve ¾ cup of the pork juice.
• Shred the pork and then add in the salsa, tomatoes and ¾ cup of the pork juice.
• Bring to a boil in high heat and then reduce the flame.
• Simmer for 1 hour with occasional stirring.
• Serve hot.